Description
A simple and delicious no-knead bread infused with rosemary and topped with sea salt, perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups warm water
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon sea salt for topping
Instructions
- In a large bowl, mix together the flour, salt, and instant yeast.
- Add the warm water and chopped rosemary, stirring until a shaggy dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 18 hours.
- After the dough has risen, turn it out onto a floured surface and shape it into a ball.
- Place the dough on a piece of parchment paper and sprinkle with sea salt.
- Cover and let it rest for another 1 to 2 hours.
- Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat up.
- Carefully remove the hot Dutch oven, place the dough inside (with the parchment paper), and cover with the lid.
- Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes until golden brown.
- Let the bread cool on a wire rack before slicing.
Notes
- For best results, use fresh rosemary.
- This bread can be stored in an airtight container for up to 3 days.
- Feel free to experiment with other herbs and toppings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: No-Knead Bread, Rosemary Bread, Sea Salt Bread, Easy Bread Recipe